Slow Cooker Tangy Heinz 57 Sauce Chicken Recipes

TANGY CHICKEN

Steps:

• 1. Brown chicken pieces in butter (I add a little olive oil to the pan also). Drain fat (I don't).
• 2. Combine the Heinz 57 sauce with the water or wine and mix up good.
• 3. Pour over the chicken, cover and simmer about 40 to 45 minutes til done. After half of the time I turn the chicken pieces over.
• 4. Remove cover and simmer additional 10 minutes.

GRANDMA'S OLD SCHOOL, CROCK POT TANGY CHICKEN

Steps:

• 1. Spray the liner of a 4-5 quart slow cooker w/ olive oil cooking spray. You can either cook the chicken w/ the skin on or off, I cook them w/ the skin and take the skin off when done cooking. It keeps the chicken very moist.
• 2. Pat chicken dry w/ paper towels and sprinkle w/ salt, pepper & Italian herb mix. Place chicken in slow cooker.
• 3. In medium sized bowl, whisk together remaining ingredients. Pour sauce over chicken. Set the cooker on low for 6 hrs. You can cook at high for 4 hrs but I find the meat falls right off the bone if cooked on low. Do NOT open and stir, just let it cook. You can serve this over rice, noodles, mashed potatoes or whatever you like. Just spoon some of the sauce over the chicken & watch people lick their fingers w/ smiles on their faces!

SWEET 'N' TANGY CHICKEN

Steps:

• In a 3-qt. slow cooker, combine onion and garlic; top with chicken. In a small bowl, combine the ketchup, brown sugar, chili powder, lemon juice, basil, salt, pepper and pepper sauce; pour over chicken. Cover and cook on low until juices run clear, 4-5 hours. Remove chicken to a serving platter; keep warm. , Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with chicken.

HEINZ 57 CHICKEN

Steps:

• Mix together the Heinz 57 and the honey.
• Grill the chicken over medium heat for 4-6 minutes.
• Brush both sides with sauce mixture, turn over and grill for an additional 4-6 minutes or until the chicken is no longer pink.
• Use any extra sauce for dipping.

HEINZ TANGY CHICKEN

Steps:

• In a small bowl combine all ingredients except chicken and blend well.
• Coat a medium skillet with cooking spray or 1 tbs oil and bring to medium heat. Lighlty brown chicken on both sides, cover with sauce mixture. Reduce heat to medium low and simmer 25 or until fully cooked. Turn chicken once while cooking.

SLOW COOKER SWEET AND TANGY CHICKEN

Steps:

• In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
• Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
• Cover, and cook on Low for 8 to 9 hours.

57 ZESTY HONEY CHICKEN

Steps:

• Grill chicken until cooked through (12 to 15 minutes for breasts, 25 to 35 minutes for thighs)brushing with sauce the last 5 minutes.
• For sauce, combine 57 Sauce and remaining ingredients.
• Divide sauce in half. Brush chicken often with one half of sauce during last 5 minutes of cooking time.
• Serve chicken with remaining sauce for dipping. Makes about 1 1/2 cups of sauce.

HEINZ 57 SAUCE

Steps:

• Combine raisins and first 1 1/2 cups of water in a blender and purée.
• In a large pot, combine white vinegar, malt vinegar, tomato paste, second 1 1/2 cups of water, sugar, apple juice, salt, vegetable oil, lemon juice, onion powder, garlic powder, turmeric, cayenne, and celery seed, and add puréed raisin mixture. Stir to blend.
• Bring mixture to a boil, then reduce heat to a low simmer. Simmer (uncovered) for 45 - 60 minutes or until very thick. Stir frequently to avoid burning.
• Add malt vinegar and prepared mustard to mixture. Return to a simmer and simmer uncovered until thick, or volume has reduced by 1/3. (20 - 30 minutes). Simmering too long will reduce the zing. One large deep pot will take longer to reduce the mixture than a small pot, use a smaller pot and reduce mixture in batches if necessary.
• Ladle hot mixture into hot sterilized sealable bottles and seal. Allow bottles to cool. Store in cupboard.
• Keep indefinitely. Refrigerate after opening.